- 1 lb ground pork
- 1 small white onion chopped
- 1 small clove garlic minced
- 1/4 cup chicken stock
- 1 tsp salt
- 1 tsp fresh sage, chopped
- 1/4 tsp allspice
- 1/4 tsp mace
- Pie dough (store bought or recipe below)
- Egg wash ( 1 egg, 2 tsps milk)
Meat filling: In a saute pan over medium heat, melt 1 tablespoon of butter and add 1 tablespoon of olive oil when hot, add 1 small chopped onion and one small clove of minced. garlic. Saute until soft but not browned, about 4 minutes. Set aside in refrigerator to cool.
Add 1lb ground pork into a mixing bowl. Add salt, sage, allspice , mace and cooled onion/garlic mixture. Mix thoroughly. Slowly add the 1/4 cup of chicken broth a few tablespoons at a time until incorporated. Cover and refrigerate for at least 30 minutes.
Place dough in the bottom of each pie mold, fill each mold 1/2 of pork mixture . Cover with pie crust. Crimp and seal the edges. Bake at 425 degree for for 20 minutes then lower heat to 350 degrees and bake for an additional 50 minutes. When you lower the heat, this is when you will want to brush with egg wash. (Egg Wash: one whole egg and 2 tsp of milk beaten with a fork)
**You can make these without the pie molds. Just encase the meat mixture in your pie dough and bake on a cookie sheet.
Pie Crust: ( This is my favorite pie crust recipe, I omit the sugar when making savory pies)
Ina Garten's Perfect Pie Crust
I found my pie set in the kitchen section at Marshalls but you
can order one through Amazon. They're great for making mini sweet pies too!
Chicago Metallic Cup Pie Set:
|Mini Apple Pies I made with the pie set.|